Breakfast Chilaquiles

Let the kids add their favorite toppings to this filling breakfast!

Servings: 4 Active Time 10 mins Total Time 25 mins


  • 2 (16 oz.) jars mild salsa verde
  • 1 (10 oz.) bag unsalted tortilla chips
  • 1 tablespoon canola oil
  • 4 large eggs
  • Black pepper
  • 1/4 cup crumbled feta
  • 1/2 avocado, sliced
  • 2 radishes, sliced
  • Fresh cilantro, for serving

Make It

1. Heat campfire or grill to medium, set up for direct heat.

2. Heat salsa in a 12-inch cast-iron skillet until warm, 4 to 5 minutes. Add chips and cook, gently tossing, until just softened, 3 to 4 minutes. Remove from grill and cover to keep warm.

3. Heat oil in a 10-inch cast-iron skillet until warm. Crack eggs into the skillet and cook, covered with a piece of aluminum foil, to desired doneness, 4 to 6 minutes for slightly runny sunny-side up. Season with pepper.

4. Top the chips and salsa mixture with eggs, feta, avocado, radishes, and cilantro. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 598, Fat, total (g): 31, sat. fat (g): 5, carb. (g): 63, fiber (g): 9, sugar (g): 9, pro. (g): 16, sodium (mg): 1531, Percent Daily Values are based on a 2,000 calorie diet.